Soy Free and Dairy Free Chocolate Chip Cookies

Soy Free and Dairy Free Chocolate Chip Cookies Recipe - Made in USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 6 minutes | Servings: 24 cookies

Introduction

These Soy Free and Dairy Free Chocolate Chip Cookies are a delicious treat for those with dietary restrictions. They are perfect for anyone looking for a sweet and satisfying dessert without the use of soy or dairy products.

History

This recipe was created out of a need for a soy and dairy free alternative to traditional chocolate chip cookies. By using margarine and vegetable oil instead of butter, and omitting soy-based ingredients, these cookies are a great option for those with dietary restrictions.

Ingredients

2 tbsp of margarine (I use Mother's kosher for passover)
2 tbsp of vegetable oil
0.5 cup of brown sugar
1 tsp of vanilla extract
0.13 tsp of salt
1 egg white (I use a replacement of 2 tbsp of cornstarch and 2 tbsp of water and mix together)
0.75 cup all-purpose flour (I usually add a bit more flour if the dough is not sticky enough)
0.25 tsp of baking soda
0.5 cup of semi-sweet chocolate chips (I use Paskesz kosher chocolate chips)

How to prepare

Preheat the oven to 375°F (191°C).
In a mixing bowl, cream together the margarine, oil, and brown sugar.
Add the vanilla, salt, and egg white to the mixture and mix well.
In a separate bowl, combine the flour and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until well combined.
Stir in the chocolate chips.
Drop rounded half-teaspoon portions of dough onto a nonstick baking sheet.
Bake for 4 to 6 minutes or until the cookies are finished.
Remove from the oven and let them cool on a wire rack.

Variations

For a nutty twist, add chopped nuts such as almonds or pecans to the dough.
For a fruity flavor, add dried cranberries or raisins to the dough.

Cooking Tips & Tricks

Make sure to cream the margarine, oil, and brown sugar together well to ensure a smooth and creamy texture.

- Be careful not to overmix the dough once the dry ingredients are added, as this can result in tough cookies.

- For a chewier cookie, slightly underbake them and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.

Serving Suggestions

These cookies are delicious on their own, but can also be enjoyed with a glass of almond milk or a cup of hot tea.

Cooking Techniques

Creaming the margarine, oil, and sugar together is an important step in creating a smooth and creamy cookie dough.

- Gradually adding the dry ingredients to the wet ingredients helps to ensure that the dough is well mixed.

Ingredient Substitutions

If you do not have margarine, you can use coconut oil or a dairy-free butter alternative.

- If you do not have vegetable oil, you can use canola oil or melted coconut oil.

Make Ahead Tips

The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days before baking.

Presentation Ideas

Serve these cookies on a decorative plate or platter for a beautiful presentation.

Pairing Recommendations

These cookies pair well with a cup of coffee or tea for a delicious snack.

Storage and Reheating Instructions

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To reheat, place them in a 350°F (177°C) oven for a few minutes until warm.

Nutrition Information

Calories per serving

Each serving of these cookies contains approximately 120 calories.

Carbohydrates

Each serving of these cookies contains approximately 15 grams of carbohydrates.

Fats

Each serving of these cookies contains approximately 7 grams of fat.

Proteins

Each serving of these cookies contains approximately 1 gram of protein.

Vitamins and minerals

These cookies do not contain significant amounts of vitamins or minerals.

Alergens

These cookies contain wheat and may contain traces of nuts.

Summary

These cookies are a sweet treat that is relatively low in calories and fat. They are a great option for those with dietary restrictions.

Summary

These Soy Free and Dairy Free Chocolate Chip Cookies are a delicious and satisfying treat for those with dietary restrictions. With a few simple ingredient swaps, you can enjoy a classic dessert without sacrificing flavor.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Soy Free and Dairy Free Chocolate Chip Cookies. It was a warm summer day, and I was rummaging through an old cookbook that belonged to my dear friend Martha. She had a knack for finding the most unique and delicious recipes, so I knew I was in for a treat.

As I flipped through the pages, a worn piece of paper fell out and fluttered to the ground. Curious, I picked it up and saw the words "Soy Free and Dairy Free Chocolate Chip Cookies" scrawled across the top in Martha's elegant handwriting. My mouth watered at the thought of a dairy-free treat, as my granddaughter recently found out she was allergic to both soy and dairy.

I knew I had to try this recipe, not only for my granddaughter but also to honor Martha and her incredible culinary skills. So, I gathered all the ingredients listed on the paper and set to work in my cozy little kitchen.

The recipe called for a unique blend of alternative ingredients, such as coconut oil instead of butter and almond milk instead of regular milk. I was intrigued by how these substitutions would affect the taste and texture of the cookies. As I mixed the batter together, the rich chocolate scent filled the air, and I couldn't help but smile at the thought of my granddaughter's delighted face when she took her first bite.

After the cookies were baked to perfection, I let them cool on a wire rack before placing them on a decorative plate. The chocolate chips glistened in the sunlight, and I knew they would be a hit with my family.

As my daughter and granddaughter arrived for a visit, I presented them with a plate of the freshly baked cookies. Their eyes lit up with excitement, and my granddaughter's face broke out into a wide grin when she learned they were soy and dairy-free.

She eagerly took a bite and closed her eyes in bliss as she savored the sweet and chocolatey treat. My heart swelled with joy at seeing her enjoy something so simple yet so special.

From that day on, the Soy Free and Dairy Free Chocolate Chip Cookies became a staple in our family. I made them for every special occasion, from birthdays to holidays, and they never failed to bring smiles to everyone's faces.

As the years went by, I shared the recipe with friends and neighbors who also had dietary restrictions. They were amazed by the delicious flavor and texture of the cookies, and many of them asked for the recipe to make for their own loved ones.

I was proud to pass on Martha's recipe and spread the joy of these special cookies to others. It became a symbol of love and care in our community, a reminder that even in the face of challenges, we can still enjoy the simple pleasure of a homemade treat.

Now, as I sit in my kitchen, surrounded by the warm scent of chocolate and memories of the past, I can't help but feel grateful for the day I stumbled upon that worn piece of paper in Martha's cookbook. It led me to discover a recipe that brought so much happiness and comfort to my family and friends.

So, if you ever find yourself in need of a delicious and allergy-friendly dessert, look no further than the Soy Free and Dairy Free Chocolate Chip Cookies. They may just become a cherished favorite in your home, just as they have in mine.